A couple of random thoughts …

Let me begin with an apology and a thank-you.

It concerns these guys.

I’m sorry that they insist on sprawling out on the driveway during CSA pick-up and you have to drive around them.

Not sure what their game is, but the Flynns definitely know when our CSA members will be arriving and they park themselves where they shouldn’t. They only do it on Tuesday & Thursday afternoons, not other times during the week. And now they are encouraging Rosemary to join them! (The new kittens are secured away safely during CSA as they yet have no fear of vehicles.) All 3 have colouring that makes them difficult to see on the gravel which adds to the danger.

Thank you for driving cautiously and looking out for them.

Secondly, Lorie will be heading to BC soon to see this little guy … our newest grandson Beau.

So there will be someone else at the CSA tables Thursday and next week – likely Amy or Ron. If you need to change your pick-up day or time please email thefarm@thiessenfarms.com or text Amy at 905-359-2672 rather than contacting Lorie.

What’s in the box?

Tomatoes, fresh garlic, shishito peppers, jalapeno peppers, lettuce, zucchini, eggplant.

Fruit share – Peaches.

• Tomatoes are increasing – in both size and quantity. We picked our 1st beefsteak tomatoes today. Find cherry tomatoes as well as larger tomatoes in your share this week.

• The aroma of fresh garlic filled the barn today as the students hauled in the newly harvested bulbs and placed them on the drying racks. The garlic will air dry for several weeks. When it is fully dried & cured it will keep for months at room temperature. But we can enjoy the incredible fresh flavour now. Just remember that once the bulb is broken open, it should be stored in the fridge and used within a few days. Until then it can be kept at room temperature, and in a place with good air circulation.

• Shishito peppers are one of our favourite vegetables. They are a small, thin, bright green pepper, with a sweet, fruity flavour and thin, tender, wrinkled skin. What makes a shishito exciting is that 1 in 10 peppers could be slightly hot! They are simple to prepare and delicious to eat! While you can use them as you would any other sweet pepper, they are best eaten charred in olive oil in a cast-iron skillet or other heavy pan over medium-high heat. Cook the peppers whole, turning occasionally, until they begin to blister on all sides. This only takes a few minutes! Sprinkle with salt & pepper and a splash of lime juice and some parmesan cheese, and serve immediately. Eat the whole pepper – except the stem. Charring shishitos on the BBQ works well or try them in the air fryer too.

• Jalapeno peppers – not something we usually include in the box. But why not add some spice to your food!
• Lettuce mix, zucchini & eggplant complete the box this week.

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Around the farm this week …

Blackberries are just a couple of weeks away.

An amazing crop of pawpaws this year! Look for them in October.